What Would You Make???

Ok here's the scenario: you are at home and hungry for food. You have to make something delicious for you and your boyfriend/girlfriend/spouse/child/friend but the ingredients you have from the grocery store are limited.

You have several uncooked chicken breasts, a batch of fresh arugula, and a log of herbed goat cheese. Using only the products you currently have in your cupboard and refrigerator, what would you make???

To see the list of ingredients you do have on hand, and to see what I would cook up,

I would start by chopping one onion and several cloves of garlic. I would add these to a pan and saute until tender.

Next I would add a can of diced tomatoes and the chicken. I would simmer until the chicken is cooked through and meanwhile, boil and cook the pasta.

I would dress the arugula with salt and pepper, lemon juice and olive oil.

Once the pasta is cooked I would add it to the sauce and toss to combine.

To plate I would pile the chicken and pasta sauce in the middle of a shallow bowl. I would top with a helping of the arugula salad and crumble the fresh herbed goat cheese all over the dish.

I'd marinate the chicken in some lemon, oil & crushed red pepper.
Then I'd boil the potatoes - skin on - and set them aside, to cool a little.
Meanwhile I'd saute the chicken breast and also toast the nuts separate.
I'd mix the goatcheese into the warm potatoes, add some chopped onion & olive oil for a warm potato salad. The arugular would be tossed with some oil & vinegar.
I'd serve the chicken of the arugula salad with the toasted nuts on top - add some shaved parmesan to that and side would be the warm potato salad with a goatcheese dressing.

I have a super tough critic husband....here's what i'd do:
I’d make sautéed chicken cutlets in a tomato/cheese sauce, roasted potatoes and a arugula salad
1. Preheat oven to 400 degrees
2. Wash and par boil (small red skinned potatoes let’s say?) potatoes (6) minutes
3. While potatoes boil, finely mince 2 cloves of garlic (leave a little bit for chicken) also mince onion
4. Drain potatoes, put into a roasting pan, spread minced garlic 1 TBSP EVOO, S&P, 1/2 tsp cayenne pepper, 1/2 tsp paprika and mix together
5. Bake for 25 minutes ½ way thru give a flip
6. Meanwhile while potatoes cook, split the chicken into halves
7. Rub S&P, ¼ tsp cayenne pepper, ¼ tsp paprika
8. Beat eggs, dip chicken into eggs, then into a flour and parmesan cheese mixture
9. Saute in pan med. High heat -3 min one side, 3 min other side (until just about cooked through)
10. While chicken is cooking, clean greens, place in a bowl w/ a lil EVOO, S&P, and lemon juice to taste
11. Take chicken out leave on a plate w/ foil tent, sauté in the same pan as chicken the bit of minced garlic, and onion about 5 minutes - generously sprinkle S&P, then turn heat to high, squeeze lemon juice into the pan and 1 cup of water and reduce, make sure to scrape up browned bits fr. chicken while the mixture reduces, add a tiny bit of butter when almost fully redcued and whisk it all together until a nice sauce has formed
12. Lower back to med. Heat, place tomatoes in pan cook through (5 min) sprinkle w/ S&P. Add chicken back in and generously sprinkle in some pcs of goat cheese on top
13. Take roasted crispy delicious potatoes out of the oven place on a platter, place chicken in tomatoes on a platter and serve alongside the salad.... ENJOY!

Stuffed chicken breast of course!
i make this all the time, really low fat if you use the light stuff. but here's the nondiet version
First i'd marinate the chicken in the milk and mustard (i usually use a ranch packet, low cal) for 2 hours.
I would then make a mixture of blanched arugula, goat cheese, mayonaise (light if you have it), lots of mashed garlic and pepper. (I use either sundried tomatoes or roasted red peppers with this)
Pound the chicken, butterfly slice it open, season with salt,black pepper,paprika.
stuff it with the goat cheese mixture.
roll them up and pierce them with a toothpick if it doesn't roll well.
throw it in a preheated 375 oven for like an hour or till juices run clear. and WABAM!
i'd all so throw in some sliced onions towards the end in the oven.
low carb and the way to go if you need some protein

Personally, I'd go for fast and incredibly easy. I'd put the chicken breasts in a skillet with the olive oil, chopped onion, and a little garlic.
Meanwhile, I'd boil my pasta.
After the chicken breasts are cooked through, I'd cut them into cubes and toss everything from the skillet in with the cooked pasta.
Then I'd shred the arugula and add it to the pasta along with chunks of the goat cheese. Done!

Fast and easy:
You can incise the chicken breasts. Put in the incision some goat cheese. Then brush the chicken with mustard. Put the chicken in a ovenproof and bake it.
For accompaniment you can fry some slice of potatoes with garlic. In the plate, add the arugula with a dash of olive oil and (balsamic) vinegar and a pinch of salt.
You should have some herbs in your freezer or cupboard! ;-)

I would marinate the chicken in lemons, salt, oil, bay leaves, onions and garlic for a few hours. Then gril it.
I would make pan-fried goat cheese. I would put the slices in egg, then bread them with breadcrumbs or processed old bread mixed with processed nuts. Add some oil to the pan and pan fry them until golden brown.
I make a vinegarette with lemon, garlic, extra vigin olive oil, salt and pepper. Top the chicken and a bed of arugula with the dressing add warm goat cheese to the top of the argula.

I would flatten the chicken breasts, and stuff them with the cheese and arugula, roll them up and secure with toothpicks. Then I would dip the rolls in milk or egg and roll in seasoned bread crumbs and bake. Serve with veggies!

Stuffed chicken breasts (breaded, stuffed with goat cheese and parmesan) on bed of warm arugula (tossed with olive oil, lemon juice, salt, pepper)
Serve with steamed veggies... or if your super motivated... serve with this (http://yumsugar.com/651715) been meaning to try this one since yesterday. YUM!

I would make this recipe from Rachael Ray:
Great Grandma's Baked Chicken
http://www.rachaelraymag.com/recipe/37476/
(For the bread crumbs I'd use some old bread lying around and put it through the food processor.)
I'd slice up some onions and marinate it in white wine vinegar for 15 minutes. I'd use the reserved vinegar and toss it with salt and olive oil and then toss it with the arugula. I'd top the salad with the pickled onions and crumbled goat cheese.
yum.